Garlic Spinach linguini in olive oil with BLOODY meatballs
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Garlic Spinach linguini in olive oil with "bloody" meatballs
Garlic Spinach linguini in olive oil with bloody meatballs...Muaahhhhaaa
A quick meal that took place right before trick-or-treating this Halloween (please see http://www.la-coffee-melodie- suite.com/trick-or-treat.html) In a hurry? This dish will serve the purpose.
When you can't afford to spend a lot of time in preparing your meal and want something quick, but decent - this dish will serve the purpose!
I normally make my own sauce from fresh tomatoes - same goes with the meatballs, which I'd prefer to make my own. I will talk about these some other time. But tonight, it will be store-bought meatballs and a jar of spaghetti sauce, and one bag of linguini.
When you buy your ready-made meatballs, be sure to look for the kind that contains a high percentage of meat rather than "other" ingredients. I bought a large bag of frozen meatballs, and we'll use half of the bag today.
Your usual tomato/spaghetti sauce. - Sam's Club sells them in packs of three - one jar/bottle is plenty for this use.
One package of linguini - 400 gram size would serve 5 people.
1/2 - 1 1/2 clove of garlic, chopped - How much do you like garlic in your pasta? Adjust the amount to what you like.
Extra virgin olive oil - This is the only kind I use for all my cooking, and I buy the gallon size.
1/2 - 1 pound of fresh baby spinach - I only use 1/2 pound today, but could have used the whole pound :[
Ground fresh (or not so fresh) black pepper, and Italian seasoning if you'd like. Salt, or salt subtitute like Mrs.Dash, and one tablespoon of Oyster sauce, Also, grated cheese of your choice.
That's it for ingredients. Ready - set - go!!!
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2. Soak your spinach and let it sit there for a while. I DON'T CARE IF THE PACKAGE SAID, "READY TO USE," I'D STILL SOAK IT IN WATER AS LONG AS I'D LIKE!!! Rinse it when you feel that it's clean.
3. Peel and chop your garlic. I don't use the chopper/mincer/grinder because it turns the garlic into mush - then it's no good. The best tools are your hand and a good size knife - which will transfer the weight on each time it makes contact with the garlic and will result in the consistency that's "just right."
Meatballs in bloody sauce
Muahhaaaa...Note: Neither I went out of my way to make it bloody red, nor I put any blood into it. Just an effect to get your attention, folks!
1. Use a deep bottom skillet or a wok, even a pot if you'd like. Heat it up at medium high and immediately put in the frozen meatballs. There isn't a need to grease the skillet because within seconds your meatballs will release the grease from the...yes...fat.
2. Only pour in the whole jar of pasta sauce when the meatballs have cooked, still on medium high heat. Wait until the sauce turns orange and oozy, and put in Italian seasoning if you'd like. Soon, in a minute or two, you will find it necessary to cover the bubbly sauce, anyway. - Unless you don't mind getting burned and covering your wall and other cooking surfaces with the bloody sauce! By then, you may want to lower the heat to between low and medium. When you find that the meatballs have absorbed the sauce and brings out a wonderful aroma, turn the heat down to low, to really, really low. Leave it there so it stays warm for the garlic spinach linguini which you will cook next.
Garlic spinach linguini in olive oil
First, let me say this: this holiday, give your beloved husband a pasta maker. Homemade pasta is much better for you since you (your husband, your family) are the ones who decide what ingredients go into your pasta. People whose systems don't agree with gluten and the like will have an alternative. Plus, you will have fun experimenting - another great way to bring the family together :-)
1. When your water comes to a boil, put in your pasta - 400 grams, one pound, more or less. If you cook in larger quantities, don't forget to adjust other ingredients as well. You can make it as "al dente" or as soft "like my cousin in Pascagula" (or was it the other way around?) as you like. Please keep in mind, though, that, for your linguini not to get mushy once stirred in the spinach, you need to lean toward firm. I turn off the heat even before it cooks thoroughly because we like firm and good-looking linguini. Drain the pasta, and to stop it from cooking run cold water on it, then drain again.
2. In medium high heat, pour olive oil in your skillet, let it heat, then put in your chopped garlic. This is when the timing matters: let your garlic cook until it turns yellow and on the verge on turning brown, but NOT all the way to brown. Put in your spinach and oyster sauce. Oyster sauce will act as a holding agent for all ingredients - do not overdo - one tablespoon is plenty. I didn't use salt or salt substitute since there's already plenty in the ready-made meatballs and pasta sauce.
3. It never ceases to amaze me how spinach releases so much water after it cooks, and my half pound becomes a tiny spot in a large pan - so, next time I will use more spinach. Put in the pasta and start stirring until everything mixes well together. Don't forget to sprinkle in some crushed black pepper.
I know some people like to mix the sauce in with the pasta, but for this dish I'd like to serve separately so that each aroma and taste can breathe and stand apart. I plated them side by side with grated cheese on top. My children love cheese, and they went overboard as seen on the pictures.
There you have it: an easy thirty minutes meal. Bon appetit!
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